Go Back
Chili Roasted Pumpkin Nachos

Chili Roasted Pumpkin Nachos

Vegan Chili Roasted Pumpkin Nachos are the perfect treat for Halloween parties and fall get-togethers!
Course Appetizer, Snack
Cuisine American
Author Dianne


For the Pumpkin

  • 3 cups pumpkin, cut into bite-sized pieces
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper

For the Herbed Cashew Cheese

  • 1/2 cup raw cashews
  • ¼ cup water
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 2 tablespoons nutritional yeast
  • 2 tablespoons chopped fresh herbs, such as dill, cilantro, or parsley
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt

For the Nachos

  • 8- ounce blue corn tortilla chips
  • 1 cup cooked black beans
  • 1 jalapeno, thinly sliced
  • 2 scallions, sliced


Make the Pumpkin

  1. Preheat your oven to 400° and line a baking sheet with parchment paper and
  2. Place the pumpkin in a large bowl and sprinkle on olive oil and the seasonings. Toss to coat.
  3. Spread the pumpkin out on the baking sheet and roast for 20-30 minutes, until the pumpkin is tender and has browned. You should flip the pumpkin cubes every 10-15 minutes to make sure that all sides brown.

Make the Herbed Cashew Cheese

  1. Mix all of the ingredients together in a high-powered blender. If the mixture is too thick, add more water a tablespoon at a time.

Assemble the Nachos

  1. Lay the chips out in a large dish or platter. Pile on the pumpkin, black beans, jalapeno, and scallions. Drizzle with the Herbed Cashew Cheese. Enjoy!